Anzac Caramel Cheesecake

• 300g Anzac biscuits
• 100g butter 

• 500g cream cheese (room temp) 
• 1 can condensed milk
• 3 eggs
• 1 tsp vanilla
• 1 tbs Lane's Chocolate Sea Salt Caramel Seasoning
• Caramel 
• 3/4 cup caster sugar
• 2 Tbsp golden syrup
• 125ml thickened cream
• Toasted shaved coconut, to garnish (optional)

• Preheat your BBQ or Oven to 148c. 
• Save 3 biscuits for decoration.
• Blend the remaining biscuits and mix in to melted butter.
• Press the mix into a loose bottomed tart tin, then refrigerate while you prepare the filling. 
• Put the cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth.
• Pour in the condensed milk and beat again until smooth.
• Add in the eggs and Lane's Chocolate Sea Salt Caramel Seasoning.
• Add the vanilla, then beat again until light and fluffy. 
• Pour the mixture into a prepared tin and smooth the surface. Bake for 45 minutes, or until just set, but still slightly wobbly in the centre.
• Turn off your oven/smoker and allow the cake to cool with the door closed (leave ajar if using oven) for 30 minutes.
• Remove from the oven and set it aside at room temperature for 1 hour, before refrigerating for at least 2 hours (ideally overnight) to chill.
• Meanwhile, to make caramel sauce, put sugar and 60ml water in a small saucepan over medium heat and cook, stirring constantly for 3 minutes or until dissolved. Increase the heat to medium-high and bring to the boil.
• Cook, swirling the pan occasionally, for 6-8 minutes, or until golden, then remove from heat and carefully add golden syrup and cream, swirling the pan until combined.
• Return the caramel mixture to medium-high heat and cook, stirring occasionally, for 3 minutes, or until well combined and heated through. Transfer to a heatproof bowl and stand for 2 hours, or until cooled and thickened.
• Spread the caramel mixture over chilled cheesecake tart. Roughly chop reserved biscuits, then sprinkle over top of tart, along with toasted coconut if using. Serve and enjoy!

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